Time to check in on yesterday’s experiment – easy, gluten free, vegan, dairy free, sugar free banana ice cream!
I took two bananas, broke them in half, and froze the four pieces in a ziploc bag overnight.
Today I took the bananas out of the freezer and popped them in the food processor. The first few seconds of this experience was a little terrifying – the food processor was not excited about mashing up only four pieces of banana, and I had to hold it tightly so that it didn’t fly off the counter.
After pulsing for a few minutes, the consistency sort of resembled Dippin’ Dots.
At this point I tasted it, and it was just as creamy and rich tasting as the article I found claimed it to be. Success!
I didn’t love the Dippin’ Dots look, so I spooned it into a bowl, covered it with Saran Wrap and popped it back in the freezer. I’ll check back in a few hours to see if it’s a little more “formed.” Stay tuned!
Tags: banana, dairy-free, dessert, easy, gluten-free, vegan
I so need a food processor…seriously.
I've heard you can do this in a blender, too, but it might depend on the quality of your blender. My new one can handle frozen fruit, but a lot of older blenders might just explode. 🙂
So, my question is: Why did you not invite over yous sister-in-law over for this experiment? She does live like 10 minutes away. Por que, Heather, por que?!
Haha, my apologies, Teapot 😛 You know, we should have group dinners every other week or something.
Just curious, when you froze the ice cream, did it improve the texture?
Well, yes and no. When I first took it out of the freezer again it had basically frozen solid and was too firm to get a spoon into. The color also browned a bit. I left it sitting out for a little while and then the texture was definitely not like Dippin Dots anymore. So if you refreeze it, be sure to proceed with caution. 🙂